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Bonjour

I am chandni, Welcome to the spoon of joy, which has been created by labour of my love for cooking and my journey to be savoured. I truely believe that The chief pleasure in cooking does not consist in costly seasoning, or exquisite flavour, but in yourself.” Horace (65-8 B.C.) Roman lyric poet. The spoon of joy is class-cooking-dining experience, brining in together friends and food and cherishing some dazzling memoirs. Food is gorgeous in various phases – when it is raw, in the process of being cooked, and evidently at the time when its being served. Capturing that and writing the recipes for that has been the goal of my blog! Hope you take pleasure in reading my recipes!

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With signs of spring in the air, and the entertainment all sewed up for Easter Sunday, it was time to bake these Traditional Easter Biscuits, the process of baking accompanied by photo shoot from Andra! These delicate spiced up biscuits infused with the flavour of fruits, to be shared with guests over tea time on Easter Sunday! An effortless combination of flour, butter, egg yolk, and spices with fruits, turned them into these delicious golden beauties, oh so good to taste, these Traditional Easter cookies are just not for Easter but all year around! Happy Easter!

INGREDIENTS

225 gms of softened butter,

140 gms of caster sugar, plus extra for sprinkling,

1 egg yolk, lightly beaten,

280 gms plain flour,

1 tsp mixed spice,

Pinch of salt,

1 tbsp chopped mixed peel,

55 gms currants,

1 egg white, lightly beaten

Mix the butter and sugar in a bowl with a wooden spoon and mix in the egg yolk, sift in the flour, salt, and mixed spice and tip in the currants and mixed peel and combine till the time you get soft dough. Divide the dough into two, wrap it in a cling film and refrigerate for an hour.

Remove the Clingfilm from the dough and roll out between two sheets of baking papers. Use a 2 ½ fluted cookie cutter, to cut out into biscuits and put them on the baking trays, spaced well apart.

Bake in the preheated oven for seven minutes, then brush with the egg white and sprinkle with some caster sugar. Put them back in the oven and bake for another 10 minutes, until golden brown. Leave to cool first in the baking tray for about ten minutes, then transfer to wire racks to cool completely.

Easter Sunday is only a few days away, and around this moment in time, all the local supermarkets are advertising Easter eggs chocolates and candies, in special sizes. Who can resist their attractiveness? When I came across these mini Easter egg sweets, I knew what I was going to do the next with them; they are just the thing for making Easter egg cupcakes. These cupcakes are absolute fun to make, a wonderful treat to the eyes, just so great for this Easter holiday!

MAKES 12

INGREDIENTS

115 gms softened butter,

115 gms caster sugar,

2 eggs, lightly beaten,

85 gms self-raising flour,

25 gms cocoa powder

For the icing

85 gms butter,

175 gms icing,

1 tbsp milk,

2-3 drops of vanilla essence,

Mini Easter eggs to put in the nest

FOR THE CUPCAKES

Preheat the oven to gas mark 4. Place 12 cup cases into a bun tin.

Place the butter and sugar in a bowl and beat together until light and fluffy. Add one egg at a time and keep beating the mixture after each addition. Sift in the flour, cocoa powder and mix with a wooden spoon. Spoon the mixture into the paper cases.

Bake in the preheated oven for 20 minutes or until well risen and firm to touch. Transfer to the wire rack and allow to cool completely.

FOR THE ICING

Place the butter in a bowl, sift in the icing, and beat together with a hand mixer, adding milk and vanilla extract. Put the butter cream in a piping bag, with a star nozzle, and pipe a circle around the edge of each cup cake to resemble a nest. Place the Easter eggs in the centre of each nest.